Pork cutlets with roasted fennel and apple
Pork cutlets with roasted fennel and apple
Ingredients
Vegetables
- 2 large fennel bulbs or 4 baby fennel bulbs, trimmed, thickly sliced
- 2 small red onions, cut into wedges
- 1 red apple, cored, cut into wedges
- 1 cup baby spinach leaves
Seasoning & Oil
- 1 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp roughly chopped rosemary leaves
- sea salt
- freshly ground black pepper
Meat
- 4 x 200g French-trimmed pork cutlets
Instructions
- 1
Preheat the oven to 200°C.
- 2
Toss the fennel, onion and apple with the vinegar and 1 tablespoon of the olive oil in a large baking dish. Sprinkle with rosemary and season with salt and pepper. Roast in the oven for 25 minutes or until the fennel and onion are tender.
25 min - 3
Meanwhile, rub the pork cutlets all over with 1/4 teaspoon each sea salt and freshly ground black pepper. Heat the remaining oil in an ovenproof frypan over high heat. When very hot, cook the pork chops, in batches, for 2 minutes each side or until brown. During last 5 minutes of vegetable cooking time, transfer pork to oven to finish cooking.
- 4
Remove the vegetables from the oven, add the spinach and toss gently to combine and wilt spinach.
- 5
Serve vegetables topped with pork cutlets and drizzled with pan juices.
